I did something good. Actually, I did three good things.
First, I cleaned out my pantry. Which I should do more often, it gets out of control and something always gets sticky. Second, I used all my random, small portions of baking ingredients that were taking up space. Less clutter in the cabinet means I get to buy more to fill it up! And lastly, I baked cookies. Compost cookies! And I couldn’t have done each of these without the other.
First we start with cookie dough. It needs some sprucin’ up, don’t you think?
Then we search the cabinets and look for small portions of miscellaneous ingredients that need to be used up. I had some toasted coconut.
And white chocolate chips.
And mini chocolate chips.
So far I like where this is going.
I had a handful of whole pecans which I broke up with my hands. Then threw them in my cookie dough. Then I did a happy dance.
Oats! I have more oats but I didn’t want to add too many or else the cookie could get a bit chewy.
This was the perfect amount, just a little less than a half cup.
And lastly, crushed up Lay’s potato chips. Why not? I like a little salt with my sweet.
Mix the dough with a nice big wooden spoon and look at what you have created!
The cool thing about this compost cookie recipe is that everyone’s version will be different. You may have some ingredients I didn’t have on hand. Like peanut butter chips. Or cashews. Or M&Ms. (That combo alone sounds delicious!) Basically anything you can imagine.
Killer Compost Cookies
yield: 36 cookies
2 1/2 cups AP Flour
1 tsp Baking Soda
1/2 tsp Salt
1/2 cup Butter, softened
1/2 cup Shortening
1 1/2 cup Brown Sugar
2 tsp Vanilla Extract
2 Eggs
2 cups Add-Ins* (for ex: chocolate chips, nuts, candy, oats, coconut)
preheat oven to 350 degrees
1. In a bowl whisk together flour, baking soda and salt. Set aside.
2. In a separate bowl combine butter and shortening. Using an electric mixer, beat with the brown sugar until fluffy and smooth. Add vanilla. Add eggs one at a time.
3. Add your add-ins and mix.
4. Divide into 36 portions. Bake for 13- 15 minutes until just slightly browned, turning the cookie sheet at the halfway point. ( I used a large scoop and could fit 8 cookies on my baking sheet.)
*I used roughly 1/3 cup Coconut, 1/2 cup White Chocolate Chips, 1/3 cup Mini Chocolate Chips, 1/4 cup Pecan Pieces, 1/3 cup Oats and 1/4 cup Crushed Potato Chips.
These cookies are just perfect. Simply, amazingly, deliciously perfect. They are soft and chewy with a slight crisp on the edge, just like I like. The mix of various ingredients I used produced quite the tasty cookie. I loved that I could taste each individual item and each cookie is different. Some were sweeter than others, while some were saltier than others. Of course you don’t have to use left over ingredients in this recipe. Use two cup of chocolate chips and you have amazing chocolate chip cookies!
